Elegant and impressive yet without all the fuss! Beautifully glazed duck breast with baby broccoli and aromatic ginger-garlic rice make for a fantastic special occasion dinner that's sure to make jaws drop the moment you serve up.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
rice wine vinegar
water (for the rice)
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Finely grate the garlic and ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger and garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a medium heat. Season both sides of the duck breast with salt, then place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. Increase the heat to high and turn to sear the flesh on all sides until browned, 1 minute. Transfer to a lined oven tray and roast the duck until cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.
While the duck is cooking, trim and halve the baby broccoli lengthways.
When the duck has 5 minutes roast time remaining, discard any excess duck fat in the frying pan and return to a medium-high heat. Cook the baby broccoli until just tender, 4-5 minutes. Season with pepper, then transfer to a bowl.
While the duck is resting, combine the hoisin sauce, honey, rice wine vinegar and water (for the sauce) in a small bowl. Return the frying pan to a medium heat. Cook the hoisin sauce mixture, stirring, until heated through and slightly thickened, 1-2 minutes. Season to taste.
Thinly slice the long green chilli (if using). Slice the duck breast. Divide the ginger-garlic rice and baby broccoli between bowls. Top with the duck and spoon over the hoisin glaze. Garnish with the crispy shallots and chilli to serve.